Ingredients
- 5 cubed venison
- 1 cubed suet
- 26 gr salt
- 8 gr black pepper
- 7 gr garlic powder
- 2 gr paprika
- 1 gr sage
Sausage casings after grinding & mixing the venison & suet with the seasonings, fry a small patty to check for taste. If it's too mild, add small amount of red pepper until proper taste is reached; if it's too hot, add more venison. Stuff in casings & smoke 28 to 30 hours.